Ingredients with Measurements:
- 2 cups of jasmine rice
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1/4 teaspoon of black pepper
- 1/4 cup of scallions, thinly sliced
- 1/4 cup of cilantro, chopped
- 1/4 cup of pickled carrots and daikon
- 1/4 cup of cucumber, sliced
- 1/4 cup of lettuce, shredded
- 1/4 cup of roasted peanuts, chopped
Special equipment needed:
- Rice cooker or pot with lid
- Skillet or wok
- Mixing bowl
Step-by-step instructions:
a. Rinse the rice until the water runs clear. Add the rice and 2 cups of water to a rice cooker or pot with a lid. Cook according to the manufacturer's instructions or bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes.
b. In a mixing bowl, combine the shrimp, garlic, fish sauce, soy sauce, sugar, and black pepper. Mix well and let marinate for 10 minutes.
c. Heat the vegetable oil in a skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
d. To assemble the dish, place a scoop of rice in a bowl or plate. Top with the cooked shrimp, scallions, cilantro, pickled carrots and daikon, cucumber, lettuce, and roasted peanuts.
e. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Cook the rice on low heat and cook the shrimp on medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 450
Fat: 11g
Protein: 25g
Carbohydrates: 63g
Fiber: 2g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- You can use any type of rice instead of jasmine rice.
- You can use chicken, beef, or tofu instead of shrimp.
- You can use any type of oil instead of vegetable oil.
- You can use any type of nuts instead of peanuts.
Variations:
- You can add other vegetables such as bell peppers, bean sprouts, or tomatoes.
- You can add a fried egg on top of the rice for extra protein.
- You can use different types of herbs such as basil or mint.
- You can use different types of pickled vegetables such as radish or onion.
Tips and tricks:
- Rinse the rice until the water runs clear to remove excess starch.
- Let the shrimp marinate for at least 10 minutes to absorb the flavors.
- Use a non-stick skillet or wok to prevent the shrimp from sticking.
- Use a fork to fluff the rice after cooking to prevent clumping.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dish in a traditional Vietnamese rice bowl or on a plate with a garnish of cilantro.
Garnishes:
Garnish with extra scallions, cilantro, or lime wedges.
Pairings:
Pair with a cold Vietnamese beer or a glass of iced tea.
Suggested side dishes:
Serve with a side of Vietnamese spring rolls or a bowl of pho.
Troubleshooting advice:
- If the rice is too sticky, rinse it again before cooking.
- If the shrimp is overcooked, reduce the cooking time or heat.
Food safety advice:
Make sure to cook the shrimp until it is pink and cooked through to prevent any foodborne illnesses.
Food history:
Cơm Tấm is a popular Vietnamese dish that originated in the southern region of Vietnam. It is typically served with grilled pork, but this recipe uses shrimp as a substitute.
Flavor profiles:
This dish is savory, slightly sweet, and has a hint of umami from the fish sauce.
Serving suggestions:
Serve the dish family-style and let everyone assemble their own bowls.
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Region: Vietnamese